Loaded Greek Sweet Potato Fries

Gluten-Free   /   Paleo

Loaded Greek Sweet Potato Fries | ourfourforks.com

When it comes to quick weeknight meals, I tend to go through regional phases of cooking in the most stereotypically American sense (a bit embarrassing). For a month or more I’ll make “Mexican” food – simple salads or tacos seasoned with cumin, cilantro and avocado, topped with salsa. Then I may move onto “Italian” for a couple weeks; spaghetti squash pasta, eggplant parmesan, pizzas, etc. until I run out of Josh’s tomato sauce.

 

This month has been all about “Greek” food. The phase began with a simple desire for grass-fed lamb and we’re only in the middle of it. These loaded Greek fries pile on all my favorite elements of Americanized Greek cuisine: oregano sweet potato fries topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled red onions. They’re a perfect, satisfying and healthy alternative to greasy summer food.

 

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Red Currant + Strawberry Oat Thyme Crisp

Gluten-Free   /   Vegan

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).

 

The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.

 

I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.

 

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Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Gluten-Free   /   Vegan

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

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Lemon Olive Oil Polenta Cake with Boozy Bourbon Cherries

Gluten-Free   /   Vegetarian

Lemon Olive Oil Polenta Cake | ourfourforks.com

Sometimes when I crave a food, I become a little obsessed. And lately that food is polenta. Not the creamy, warm polenta that may be paired with fall or winter vegetables, but summer polenta: grilled polenta squares, cornmeal pancakes and this lemon olive oil polenta cake. Josh and I went to visit my family on Long Island this weekend and since I couldn’t go to the beach (weather), making this lemon olive oil polenta cake with Isabel was my stand-in activity. It underwent a few variations, but I ultimately settled on this moist version made with honey, polenta, olive oil, zesty lemons and almond meal.

 

I love this recipe because of it’s versatility; if you’re me, you’re likely to have these ingredients on hand at any given time. Paired with yogurt and fruit, it’s the perfect breakfast cake (think fancy corn muffin in cake form). Paired with crème fraîche, coconut whipped cream or vanilla ice cream, it’s the perfect summer dessert. And sliced up plain with some (almond) butter and jam – afternoon snack.

 

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Grilled Sugar Snap Peas with Lemon Oregano Butter

Gluten-Free   /   Paleo   /   Vegan

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

In the fall and winter, I roast everything. But as soon as there is a glimmer of warmth in the spring, I start to grill. Josh and I live in a 700 square foot apartment in South Boston; our kitchen is tiny and we have no outdoor space for a grill. But when we’re not enjoying someone else’s barbecue, we use our grill pan indoors. Our apartment sits in a cloud of smoke afterwards, but we’d both argue it’s worth it.

 

Grilled sugar snap peas with lemon oregano butter are the perfect summer side dish. The snap peas are sweet and retain their crispiness when grilled. Their subtle chargrilled flavor is balanced out by the delicate shallots, lemon zest and fresh oregano. I ate these with salmon and topped them on my lunch salad the next day. If you choose to use a real grill rather than a grill pan, you may want to skewer the sugar snap peas first. Vegan? Simply substitute the butter for an oil of your choice.

 

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